POMODORI RIPIENI (STUFFED TOMATOES)
These stuffed tomatoes are very fast and easy. A savory, yet sweet, side for any Italian meal.
Provided by Brian Genest
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a frying pan over medium heat. Stir in bread crumbs until butter is absorbed, about 3 minutes. Remove from heat and set aside to cool.
- Slice off tops of tomatoes using a paring knife; make one long round incision in the centers to core. Stick a spoon in the cut and scoop out interior, reserving flesh, and leaving only the rinds.
- Place 1/2 the scooped tomato flesh in a blender and pulverize to a liquid. Set aside 3 tablespoons to use; discard the rest.
- Combine bread crumbs, 3 tablespoons reserved tomato pulp juice, 1/3 cup Parmesan cheese, onion, basil, parsley, garlic powder, cayenne, and salt in a mixing bowl. Stuff mixture into cored tomatoes using a spoon. Place stuffed tomatoes on a baking sheet and tent with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and sprinkle 2 tablespoons Parmesan cheese evenly on top of tomatoes. Return to oven and bake until cheese is melted and golden, about 10 minutes more.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 21.5 g, Cholesterol 26.9 mg, Fat 11.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6.8 g, Sodium 603.1 mg, Sugar 2.5 g
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zash 3
[email protected]This recipe was a disaster. The tomatoes were mushy and the filling was bland.
Suresh Lana
[email protected]Overall, I thought this recipe was just okay. I don't think I'll make it again.
Rahman Hasan
[email protected]The tomatoes were a bit too soft for my liking. I think I'll cook them for less time next time.
Md Joyel
[email protected]The filling was a bit dry. I think I'll add some more sauce next time.
Kasey Olson
[email protected]The tomatoes were a bit too juicy for my liking. I think I'll try roasting them next time.
Usama Mir
[email protected]These tomatoes were a little bland for my taste. I think I'll add some more spices next time.
NATTO JPL
[email protected]I used a variety of tomatoes for this recipe and they all turned out great.
Trapezoid
[email protected]I added some chopped basil to the filling and it really took it to the next level.
Ebrahim Sikdar
[email protected]These tomatoes were a great way to use up some leftover rice and vegetables.
Ronnie Lalemo
[email protected]I love the simplicity of this recipe. It's easy to make and it always turns out great.
Sattom Biswas
[email protected]These tomatoes were a bit more work than I expected, but they were definitely worth it. They were so delicious and everyone loved them.
Jagdesh Banbhan
[email protected]I'm not usually a fan of stuffed tomatoes, but these were surprisingly good. The filling was light and fluffy, and the tomatoes were cooked perfectly.
Devraj sharma
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The tomatoes are juicy and flavorful, and the filling is cheesy and satisfying.
Tugume Elliott
[email protected]These stuffed tomatoes were a hit at my dinner party! The flavors were amazing and the presentation was beautiful.